September 24, 2024
Review RecipeHomemade Marshmallow Peanut Butter Fudge Recipe
This rich, creamy, homemade old-fashioned peanut butter fudge is made on the stovetop with creamy peanut butter and gooey marshmallows for a delicious treat.
Jump to Recipe
Table of Contents
- Old Fashioned Peanut Butter Fudge Ingredients
- Peanut Butter Marshmallow Fudge Recipe Substitutions & Additions
- How to make Peanut Butter Fudge
- Serving Homemade Marshmallow Peanut Butter Fudge
- Storing Homemade Peanut Butter Fudge with Marshmallow
- Marshmallow Peanut Butter Fudge FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
This old fashioned peanut butter fudge is a dream. It has a creamy, melt-in-your-mouth texture with just the right balance of sweetness. The peanut butter brings a deep, nutty richness, while the blend of sugars adds a touch of caramel-like depth without being too sugary. Each bite is smooth, velvety, and packed with a nostalgic flavor that leaves you craving more.
What To Know
Main Ingredients: Brown sugar, granulated sugar, butter, milk, peanut butter, and mini marshmallows.
Quick Steps: Boil sugars, butter, and milk, then add peanut butter and marshmallows, pour into a pan, and let it set.
Total Time & Yield: About 2 hours 10 minutes, yields 16 servings.
Pro Tip: For smoother cutting, use an oiled knife to cut the fudge after it’s cooled, wiping between each cut.
Why This Recipe: Our peanut butter fudge shines because it overcomes the common pitfalls of other recipes, delivering smooth, rich, and perfectly balanced results.
As a result of an imbalance in sugar ratios, many fudge recipes often crystallize, leading to a gritty texture or an overpowering sweetness. In contrast, our recipe uses marshmallows to create a smoother consistency. The marshmallows also act as a stabilizer, ensuring a velvety texture that holds up better over time.
Old Fashioned Peanut Butter Fudge Ingredients
You’ll need:
- ½ cup of brown sugar, packed
- 2 cups of sugar
- 4 tablespoons of butter
- ½ cup of milk
- 1 cup of peanut butter
- 1 cup of mini marshmallows
Peanut Butter Marshmallow Fudge Recipe Substitutions & Additions
PEANUT BUTTER: We’d recommend using regular peanut butter in this recipe. Natural peanut butter tends to have oils that can affect the texture of this recipe.
TOPPINGS: Add even more peanut buttery flavor by sprinkling peanut butter chips on top of the fudge before it cools.
How to make Peanut Butter Fudge
STEP ONE: Start by boiling the brown sugar and white sugar, butter, and milk in a pot until the mixture reaches 236°F, then immediately stop.
OUR RECIPE DEVELOPER SAYS
Make sure you have a good candy thermometer to precisely measure the temperature of the mixture.
STEP TWO: Add the peanut butter and marshmallows to the sugar mixture and whip until it starts to thicken.
STEP THREE: Pour into a buttered 8×8-inch square pan.
PRO TIP:
You could also line the baking dish with parchment paper or aluminum foil to make it even easier to take out if you’d like to.
STEP FOUR: It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.
PRO TIP:
To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
Serving Homemade Marshmallow Peanut Butter Fudge
This creamy peanut butter fudge is the perfect treat for gift-giving, a delicious dessert, or a holiday treat.
Since this fudge is so rich and delicious, you’ll need a refreshing drink to wash it down. Try our iced tea or our southern strawberry sweet tea on the side for great choices.
Looking for more sweets? Make lunch lady brownies and peanut brittle.
MORE FUDGE RECIPES
Storing Homemade Peanut Butter Fudge with Marshmallow
ON THE COUNTER: This old-fashioned fudge recipe keeps just fine at room temperature and does not need to be refrigerated.
If you like it cold, you certainly can keep it in the fridge, though. Just make sure you always store your batch of fudge in an airtight container so it doesn’t dry out.
This sweet treat should stay fresh for one to two weeks. But I don’t think fudge has ever lasted in our house for that long.
IN THE FREEZER: This easy peanut butter fudge recipe freezes well. Store in a covered container or wrapped in plastic wrap and then stored in a freezer bag.
This easy old-fashioned peanut butter fudge recipe is exactly like your grandma used to make. It’s perfect to serve any time of year or to gift during the holiday season. A handful of simple ingredients produces a delicious fudge that will disappear before your eyes!
Marshmallow Peanut Butter Fudge FAQs
Could I use marshmallow cream instead of mini marshmallows in this easy recipe?
This delicious peanut butter fudge recipe will work fine with either mini marshmallows or marshmallow cream.
Why is my peanut butter fudge not getting hard?
In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That’s usually the culprit when fudge doesn’t set.
The best way to fix this is to try reheating your fudge mixture by adding a little bit more milk and bringing it slowly back to a boil.
Can this fudge be frozen?
This peanut butter fudge freezes exceptionally well. Store in an airtight container for up to three months. This is a great option if you are planning to give this as a homemade gift. Make it ahead of time and store it until you are ready to share it.
What is the secret to good fudge?
The secrets to good fudge include using high-quality ingredients, using a candy thermometer to ensure the mixture reaches the proper temperature, and not rushing the cooling process.
Should you refrigerate peanut butter fudge?
Peanut butter fudge can be stored either at room temperature or in the refrigerator, depending on your preference and how warm your kitchen is.
What ingredient makes fudge hard?
The ingredient that primarily contributes to making fudge hard is sugar.
More Recipes You’ll Love
- Microwave Peanut Butter Fudge
- Reese’s Peanut Butter Fudge
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- Disneyland Chocolate Peanut Butter Sandwich Bars
- Oreo Fudge
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- Peanut Butter Bread
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- Peanut Butter Fluff
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- Strawberry Fudge
- Peanut Butter Rice Krispie Treats
- Chocolate Peanut Butter Fudge
- Peanut Butter Brownies
Homemade Peanut Butter Marshmallow Fudge
This rich, creamy, homemade old-fashioned peanut butter fudge is made on the stovetop with creamy peanut butter and gooey marshmallows for a delicious treat.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 16
Ingredients
- ½ cup brown sugar, packed
- 2 cups sugar
- 4 tablespoons butter
- ½ cup milk
- 1 cup peanut butter
- 1 cup mini marshmallows
Instructions
- Start by boiling both sugars, butter, and milk in a pot until it reaches 236°F, then immediately stop.
- Add in the peanut butter and marshmallows and whip until it starts to thicken.
- Pour into a buttered 8×8-inch pan. You could also line the pan with parchment paper to make it even easier to lift the fudge out if you’d like to.
- It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.
Notes
- Make sure you have a good candy thermometer to precisely measure the temperature of the mixture.
- You could also line the baking dish with parchment paper or aluminum foil to make it even easier to take out if you’d like to.
- To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
Nutrition
Calories: 257kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 107mg | Potassium: 124mg | Fiber: 1g | Sugar: 35g | Vitamin A: 100IU | Calcium: 22mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Treena says
I love love love fudge and this recipe was fantastic!
Mari says
I remember eating this fudge when I was a child no other recipe compares to this recipe. You made my day. Thank you.
Toni Thomason says
So rich and delicious. A peanut butter lover favorite!
Shirley says
Butter: 4 ounces or half a stick? Couldn’t try recipe because of this uncertainty
Layne Kangas says
It’s four tablespoons, which is half a stick. I hope you enjoy! 🙂
Connie says
My butter comes in 1 pound package so how can that be 1/2 a stick
Layne Kangas says
We must buy different sizes then, that’s all 🙂 As long as you do four tablespoons, you’ll be all set. My butter sticks are 8 tablespoons each.
Victoria says
What type of milk do you use? I know a lot of recipes call for evaporated milk.
Layne Kangas says
We used whole milk!
Billie says
Can you use the jars of marshmallow fluff instead of mini marshmallows?
Layne Kangas says
I haven’t tried it like that before, so I can’t say for sure how it would turn out. Let me know if you do!
Misti says
Is it a soft boil stage that you take it off of heat and mix in peanut butter and marshmallows? My fudge started setting up instantly. It’s so crumbly and looks like cement. I’m just thinking 236 was to hot. I really want to make this fudge. It has great flavor. I mean soft ball stage.
Layne Kangas says
As soon as it hits 236, remove from the heat and stir in the peanut butter and marshmallows.
Debi says
What if you have no candy thermometer to test the heat?
Layne Kangas says
You’ll need to grab one for this recipe so it turns out good! Enjoy! 🙂
Jessica says
Is the degrees in Celcius or Fahrenheit?
Layne Kangas says
Fahrenheit – enjoy 🙂
TP says
Where does it say to cook the fudge? I must be missing something! 😉
Layne Kangas says
Hey, there – you actually make this fudge in the microwave, not the stovetop. Enjoy!
Janie says
I’m confused or going crazy. Lol! I saved this recipe and bought the ingredients including marshmallows but now I look back at the recipe and it’s changed and no longer includes marshmallows?
Layne Kangas says
Hi, Janie – we recently updated the recipe! 🙂
Cheryl says
I’m still seeing mini marshmallows in the recipe line up….🤷🏼♀️
Layne Kangas says
We just updated the post – we now have this classic version and then another post with the microwave version. Enjoy! 🙂
Gloria says
This is like how my grandma always made it, too. Very good.
Stacey says
How long to you let the sugars and butter and milk boil
Layne Kangas says
YOu boil until it reaches 236 degrees and then stop. Enjoy!
Jenny says
Can you use natural peanut butter for this recipe? Sometimes it messes up the recipe so I just want to make sure before I give it a whirl. Super stoked to try!
Layne Kangas says
I would recommend using regular peanut butter… the extra oil in the natural can goof it up, like you said! 🙂 Enjoy!!
Wendy says
Just made the peanut butter fudge last night! Came out perfect! I even doubled the recipe! I tried a different chocolate fudge recipe and didn’t work and was so time consuming! This morning I made the same peanut butter fudge recipe using chocolate chips instead of peanut butter!!!! So yummy (I tasted the spoon)! Thank you for the recipe, I will be making this every year!!!!
Sheila Seeman says
I love peanut butter fudge, can’t wait until I get home from work to make some for our Family Christmas Gettogether tomorrow evening!
I have a question for you. My Granny used to make a cake call “Scotch Cake”. No, there isn’t any Scotch in it. She told me the word Scotch in this recipe was for the fact that there weren’t that many ingredients in it and it was inexpensive to make. The recipe called for eggs, flour, salt, sugar, cocoa, baking powder, and shortening or butter. I remember there was a secret to the mixing, which was The cocoa, sugar, and buttermilk were put in a pot and boiled until the mixture was starting to boil. While that was cooking, the rest of the ingredients were sifted in to a separate bow and mixed with the egg. When the other ingredients were done, the eggs were stirred into the flour mixture and then the mix was put in an oblong baking dish (shortening and flour put on the baking dish before the cake mix was poured into the baking dish). It took about 25 to 30 minutes to bake at 325degrees. (I used a 13×9 pyrex baking dish) My problem is that I can’t remember how much the ingredients were supposed. I had the recipe in my Granny’s own handwriting and lost it in our housefire in 2007. I have had a request to make this cake but for the life of me I can’t remember how much the ingredients should be. Can you help me?
Layne Kangas says
Hi, Sheila – I hope you enjoy the peanut butter fudge and your Christmas! 🙂 I haven’t made scotch cake before so unfortunately, I can’t help you with that. I would suggest Googling and taking a peek at the results to see if any see like what your grandmother made. I’m so sorry you lost your Granny’s recipe, that would be heartbreaking. 🙁 Merry Christmas!!
serena D richmond says
it looks so yummy I cant wait to make this . And then try it after wards . Thanks for sharing this recipe
Karyn says
I would love to make this for gift tins but looking for sugar substitutes for my diabetic friends. I have white & brown sugar substitutes & wondering if you know if that will change the setup & if you know of any marshmallow substitutes.
TIA! 😃
Layne Kangas says
Hi, Karyn – we haven’t tested this with those changes so I am not sure how it would turn out!
Brenda says
My husband loves peanut butter fudge. I tried for years, never got it right, until I found this recipe. Perfect every time, and the hubby loves it. Get the Christmas music playing while I cook, and life is perfect, lol.
James McCoy says
That’s was good 😊 thank you
Bev says
THE must-have holiday treat in our family. I make this every year and give away boxes of it to everyone in my life. It’s always really popular!